Chunky Cheese Potato Soup and Wilted Spinach Salad

Name: Chunky Cheese Potato Soup and Wilted Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound bacon; 1/2 white onion, diced; 4 russet potatoes, chopped; 4 cups heavy cream; Salt and pepper; 2 cups grated cheddar cheese; 1 teaspoon all-purpose flour; 3 large rolls, split; Wilted Spinach Salad, recipe follows; 5 slices bacon; 3 tablespoons red wine vinegar; 1 tablespoon sugar; 1 bunch fresh spinach, washed, stems removed; 1 tomato, chopped

Servings: persons

1/2 pound bacon
1/2 white onion, diced
4 russet potatoes, chopped
4 cups heavy cream
Salt and pepper
2 cups grated cheddar cheese
1 teaspoon all-purpose flour
3 large rolls, split
Wilted Spinach Salad, recipe follows
5 slices bacon
3 tablespoons red wine vinegar
1 tablespoon sugar
1 bunch fresh spinach, washed, stems removed
1 tomato, chopped

1
In a large pot, cook the bacon until it is browned and crispy.
2
Remove the bacon strips and crumble, leaving the drippings in the pot.
3
Cook the onion and potatoes in the bacon drippings until they are tender, approximately 15 minutes.
4
Stir in the cream, salt, and pepper.
5
Dredge the cheese in flour and slowly add the cheese to the pot until it is melted.
6
Add the crumbled bacon to the pot and stir everything together until it reaches your desired consistency.
7
Serve in a hollowed out bread roll.
8
A viewer, who may not be a professional cook, provided this recipe.
9
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
10
In a medium sized pan, cook the bacon until it is browned and crispy.
11
Remove the bacon strips from the pan, leaving only the drippings.
12
Slowly add the vinegar to the pan, whisking constantly.
13
Whisk in the sugar.
14
Put the spinach into the pan and toss the leaves with the dressing until they wilt slightly.
15
Remove the salad from the pan and garnish with chopped tomatoes and crumbled bacon.

1671

kcal

Calories

144

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 pound bacon, 1/2 white onion, diced, 4 russet potatoes, chopped, 4 cups heavy cream, and more.

Yes, Chunky Cheese Potato Soup and Wilted Spinach Salad falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!